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Mmmmm….I love sweet potato. I love it sliced thick or thin, cut in large wedges or even just in half longways and drizzled with oil and fennel seeds then baked. It’s a great alternative to mashed potato and I’ve even grated it and used it in cakes. So versatile.

Heat butter and oil in large saucepan over a medium heat then add the onion and cook until soft. Add the garlic, fennel seeds, turmeric and curry powder and cook for about a minute.

Throw in the potato, sweet potato and lentils. Top up with the water, bring to the boil then lower heat, cover saucepan and allow to simmer away happily for about 30 minutes or until the potato and lentils are soft.
Season with salt and pepper.
You could eat it as is or purée in a blender or food processor.
Serve with a dollop of natural or Greek style yoghurt and some warm buttered bread.
Perfect for a cool Autumn evening.

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Brian (the Husband) had the day off yesterday. He decided it was about time he got in the kitchen and did some cooking.

Now, Brian is the chief cheesecake and Anzac biscuit maker in this household, but he also makes a mean Lamb and Prune curry.

This recipe is adapted from ABC Delicious Magazine from a few years back, but its one he keeps going back to because … well… it’s wonderful…

The original recipe calls for lamb shanks, but he used diced lamb instead. 500g of it in fact, which he tossed in 1-2 tablespoons of plain flour, salt, pepper and 1 tsp ground cinnamon.

Then heat 3 tablespoons olive oil in a heavy based saucepan and brown the meat all over. Take meat out, add a little more oil if pan is dry, throw in 1 large diced onion and cook for a few minutes until brown. Add 4-5 cloves finely chopped garlic, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp freshly grated ginger, 1 1/2 tsp smoked paprika, (Brian used a sprinkle of hot paprika as well), 2 tsp Harissa paste ( or minced red chilli) and 1 small dried red chilli. Cook for about 2 minutes. Add 1 piece preserved lemon rind – diced (don’t use the pith and flesh. You can also use 1 tsp lemon zest if preserved lemon is handy), 500ml beef stock,1 tbs raw sugar and 400g canned chopped tomatoes. Return the lamb to the pan, bring it all to the boil, reduce the heat to low and simmer, covered for 1 hour, stirring often, scrapping the bottom of the pan to make sure all the sticky bits make their way back into the sauce.

In the meantime, soak a generous pinch of saffron threads in 2 tbs warm water and set aside to infuse.

After one hour, add the saffron and its soaking water and continue simmering for another hour, with pan partially covered, adding 200g pitted prunes for the last 10 minutes.

Brian serves this amazing dish with steamed rice and lots of fresh coriander.